There’s something so comforting about a big bowl of warm noodles that feels like a hug in food form. My Creamy Miso Udon brings together the richness of miso paste with silky udon noodles in a velvety broth that’s cozy, nourishing, and full of flavor. It’s a dish that blends the heart of Asian cuisine with a touch of everyday comfort cooking. This is one recipe you’ll definitely want to save – Pin it now for later!
Why You’ll Love This Creamy Miso Udon
- ⏱ Quick and weeknight friendly
- 🍜 Creamy yet light with balanced miso flavor
- 🌱 Packed with veggies for nutrition and color
- 💲 Made with simple budget-friendly ingredients
- 👩👩👧 Family-approved and adaptable to taste
Tools and Preparation
- Large pot for cooking udon noodles and broth together.
- Wooden spoon gentle on pots for stirring creamy base.
- Sharp knife and cutting board for prepping vegetables.
- Measuring cups and spoons to keep flavor balanced.
- Strainer for draining noodles before adding to sauce.
Ingredients
- 2 packs fresh udon noodles (or frozen udon, thawed)
- 3 cups vegetable broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ cup coconut milk or cream
- 1 medium carrot julienned
- 1 cup baby spinach leaves
- 1 small zucchini sliced thin
- 2 green onions chopped
- 1 tbsp sesame seeds for garnish
Step-by-Step Instructions
- Bring a pot of water to boil and cook udon noodles until tender. Drain and set aside.
- In a large pot, warm vegetable broth over medium heat. Whisk in miso paste until dissolved.
- Add soy sauce and sesame oil. Stir well.
- Pour in coconut milk to create a creamy broth.
- Add carrots and zucchini. Simmer until tender crisp.
- Toss in spinach and cooked udon noodles. Stir to coat with broth.
- Ladle into bowls and garnish with green onions and sesame seeds.
How to Serve Creamy Miso Udon
- As a cozy main dish with extra vegetables.
- With tofu cubes or grilled chicken for added protein.
- Alongside a fresh cucumber salad for contrast.
- As part of an Asian-inspired dinner spread.
Tips for Perfect Results
- Use fresh udon noodles for best chewy texture.
- Dissolve miso paste fully to avoid clumps.
- Add spinach at the very end to keep it vibrant.
- Taste the broth before serving and adjust soy sauce if needed.
- Garnish with sesame oil drizzle for extra depth.
Best Pairings / Side Dishes
This Creamy Miso Udon pairs beautifully with simple Asian dishes like cucumber salad, gyoza, or edamame. For a heartier dinner idea, this noodle bowl also pairs beautifully with my Creamy Beef Pasta for a balanced cozy meal night.
Common Mistakes to Avoid
- Overcooking udon noodles which makes them mushy.
- Adding miso to boiling broth which dulls the flavor.
- Using too much coconut milk and overpowering the miso.
- Skipping the garnish which adds both flavor and beauty.
Storage & Reheating Instructions
- Store leftovers in an airtight container in the fridge up to 3 days.
- Reheat gently on the stove adding a splash of broth or water to loosen sauce.
- Avoid freezing as noodles lose their texture.
FAQs
Can I make this vegan
Yes simply use vegetable broth and coconut milk.
What protein works well with this dish
Tofu chicken or shrimp all work perfectly.
Can I substitute miso paste
You can use tahini or soy sauce for depth but true miso adds authentic flavor.
Is this dish spicy
No but you can add chili paste or flakes for heat.
Final Thoughts (Emma’s Voice)
There’s just something magical about a bowl of noodles that warms both the belly and the soul. This Creamy Miso Udon is one of those recipes that feels indulgent yet wholesome and I love how quickly it comes together on a busy evening. If you try this recipe let me know in the comments – I love hearing your stories and kitchen wins!
Creamy Miso Udon
Equipment
- Large pot
- Strainer
- Sharp Knife
- Measuring Cups and Spoons
Ingredients
Noodles
- 2 packs fresh udon noodles or frozen, thawed
Broth & Flavor
- 3 cups vegetable broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ cup coconut milk or cream
Vegetables & Garnish
- 1 medium carrot julienned
- 1 cup baby spinach leaves
- 1 small zucchini sliced thin
- 2 green onions chopped
- 1 tbsp sesame seeds for garnish
Instructions
- Bring a pot of water to boil and cook udon noodles until tender according to package instructions. Drain and set aside.
- In a large pot, warm the vegetable broth over medium heat. Whisk in miso paste until fully dissolved.
- Add soy sauce and sesame oil, stir well.
- Pour in the coconut milk or cream to create a creamy broth, stirring gently to combine.
- Add the carrots and zucchini. Simmer until vegetables are tender‑crisp, about 3‑5 minutes.
- Toss in the baby spinach and the cooked udon noodles. Stir to coat everything with the broth.
- Ladle into bowls and garnish with chopped green onions and sesame seeds.